Chicken Finger Tacos for two

 

                    Using chicken fingers in this recipe makes for the perfect size taco and also cuts down on prep time.

2 servings

• 1 egg, lightly beaten
• ½ cup seasoned bread crumbs
• Pinch of salt and pepper 
• 4 chicken tenderloins
• 1 tablespoon canola oil
• 4 corn tortillas "6 inches", warmed
• ½ cup shredded cheddar cheese
• Salsa, sour cream, guacamole, chopped tomatoes, shredded lettuce and fresh cilantro leaves, optional

1. Place egg in a shallow bowl.
2. In an another shallow bowl, combine bread crumbs, salt and pepper.
3. Dip chicken in egg, then roll in bread crumb mixture.
4. In a large skillet over medium heat, cook chicken in oil for 5-7 minutes or until no longer pink.
5. Serve on tortillas with cheese and optional ingredients if desired.

BON APPÉTIT